Monday, October 6, 2014

Making a "Classic" Even Better!

I would definitely categorize sugar cookies as a "classic" type of cookie. Dominic calls them "sugar cookies with sprinkles," because when we make them, there are ALWAYS sprinkles involved! I'm beginning to think I need to start buying sprinkles by the gallon :) Anyways, what's a way to make a "classic" cookie even better? How about adding chocolate?!?!?!?!?! Yep, I took my favorite sugar cookie recipe, tweaked it a little and added baking cocoa. They turned out awesome and everybody in this house liked them!! Which plate of cookies would you prefer?

No sprinkles?

Or sprinkles?

Who would like to take a guess as to which plate Dominic would prefer?!?!?!
Ingredients

3 cups white flour

1 cup white sugar

1 cup margarine, softened

2 large eggs

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons vanilla extract

1/2 cup baking cocoa

Topping:

1 tablespoon white sugar

Preheat oven to 350 degrees. Put the one tablespoon of white sugar (for the topping) on a small plate and set aside. In large bowl, put all ingredients in the order given and mix with large spoon by hand until well combined. With the palms of your hands, roll the batter into medium-sized balls (this recipe makes four dozen) and place a dozen balls at a time onto an ungreased cookie sheet. With the bottom of a small drinking glass, dip first in the white sugar and then press down on each ball. Add sprinkles if you would like at this point. With Halloween approaching quickly, how about dipping in orange and/or black sprinkles! Bake for 15 minutes. Remove from oven, let the cookies cool on the sheet about three minutes and then remove to wire rack to continue to cool. Store in covered container at room temperature for up to one week.